Moisture-dependent physical properties of cocoa (Theobroma cacao) pods

K. Jaiyeoba; S. O. Jekayinfa; J. A Olaniran; C. T. Oloyede; C. A. Ogunlade; A. M. Oke

K. Jaiyeoba Adeleke University, Ede
S. O. Jekayinfa Adeleke University, Ede
J. A Olaniran Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
C. T. Oloyede Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
C. A. Ogunlade Adeleke University, Ede
A. M. Oke Adeleke University, Ede

Keywords: Physical properties, moisture content, cocoa pod

Abstract

Utilization of crop residues is of paramount importance to reduce the quantity of waste generated and aid conversion of waste to wealth. Literature is scarce on engineering properties of cocoa pod (physical, thermal, electrical, optical) which are needed for design of processing and handling machineries for the materials. Thus, the influence of moisture content on some physical properties of cocoa pod was investigated. The properties were determined in accordance with standard evaluation methods at moisture content levels 12.45, 24.37, 34.35, 38.37 and 44.5% db. The length, width, thickness, geometric mean diameter, sphericity and surface showed an inverse relationship with the moisture content of the cocoa pod, average values obtained (185.84- 185.9, 78.28-78.38, 78.24-78.39, 104.43-104.55 x10-3m, 0.5619-0.5623 and 34326.48-34326.48 x10-6m respectively) increases at moisture content decreased from 44.5 – 12. 45% db. The results indicated that the physical properties decreased with increase in moisture content. Regression models depicting relationship between moisture content and physical properties showed accuracy of the equations being suitable for engineers in design of efficient equipment and process for economical energy consumption.